Chrysanthemum Greens and Lima Beans in Coconut Broth
Delicate chrysanthemum greens float in this light and creamy broth, surrounded by beefy, creamy lima beans. The coconut broth doesn’t require many ingredients, but it is complex, delicate, savory, and oniony none the less. It also gets some flavor from the chrysanthemum greens, which taste a little like celery, but are much more tender and have hints of floral notes. For a warming soup that’s both rich and light, these crown daisy and lima beans in coconut broth hits the spot. It also only takes around 20 minutes, start to finish!
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What are Chrysanthemum Greens?
Chrysanthemum greens are a green by many names (including crown daisy, tong ho, kikuna, and crown marigold) are a nutritional powerhouse. They’re cultivated and grown in Asia, and are picked wild in Greece. Additional, they may be found growing wild in some parts of North America. Here’s something that I discovered less than a year ago, and I gotta say once I read it I was floored it hadn’t occurred to me earlier. Those fall flowers everyone is obsessed with putting on their porches, mums, are in fact chrysanthemums. Of course. Crown daisy is not actually the same plant as the autumnal porch variety, but it is a close relative.
Chrysanthemum greens are delicate and tender. They have floral notes, and remind me of some sort of herbal tea-spinach hybrid. I typically find them at Asian groceries, but you can also grown them yourself if you’re so inclined (I’m told they’re even tastier homegrown). They are often added to stews and soups, but doesn’t require much cooking to become tender. They’re often served with hot pot, since with a quick blanche in boiling water (or broth), they’re tender and soft without being mushy. Try a little before you try a lot, as it causes some peoples stomach upset. Nutritionally, they are low in calories and fats, and have high levels of antioxidants. They contain 30% more calcium per serving than bananas, and high levels of Vitamins K, A, and C, as well as good amounts of iron and manganese.
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How to Make Chrysanthemum Greens in Coconut Broth
To start this recipe off, you’re going to need some lima beans, or another white bean (Corona beans are a favorite of mine). If you’re using dried beans, make sure to rehydrate them first, if you’re starting with canned beans just drain them and give them a good rinse. You can also take a few minutes to chop your vegetables. The garlic, ginger, and chili pepper need to be minced, and your shallot should be cut into thin half-moon slices. The chrysanthemum greens should be washed, patted dry, and cut into bite-sized pieces.
This dish comes together pretty quickly, first by building a broth, next adding the beans and coconut, and finally quickly blanching the greens in the finished broth. Start by sautéing your aromatics to bring out their flavor. Next add the vegetable broth, and simmer it to bring your broth together. The coconut milk and beans come after. Add the chrysanthemum greens last- they really only need about 30 seconds to cook through, so turn off the heat after that first half minute. The greens will continue to cook a little in the residual heat from the broth.
Although this has a coconut broth, it doesn’t feel heavy. You can serve it as a light meal, but you may be left feeling hungry. Personally I think it works better as a first course- perhaps followed by a lovely eggplant dish or your favorite noodle recipe.
Chrysanthemum Greens and Lima Beans in Coconut Broth
Ingredients
- Oil for cooking
- 2 medium-sized shallots, thinnly sliced
- 3 cloves of garlic, minced
- 1 fresh chili pepper (Thai chili or serrano recommended), minced
- 1 tsp. ginger, minced
- 2 cups vegetable broth
- 1 tbsp. soy sauce
- 13 oz. can full fat coconut milk
- 1 1/2-2 cups large white lima beans
- 1/2 lb. chrysanthemum greens, washed and roughly cut into bite-sized pieces
- Salt and pepper, to taste
Instructions
- Add a small amount of oil to a large skillet with high sides (or a large pot). Add the shallots, and saute on a medium-high heat until softened. Add the garlic, ginger, and chili pepper, and cook, stirring, until it becomes fragrant.
- Add the vegetable broth, soy sauce, and beans. Bring the broth to a boil, and reduce to a simmer. Simmer for about 5 minutes.
- Next add the coconut milk to the broth, and return to a simmer. Add the chrysanthemum greens, cook for about 30 seconds until wilted, and turn off the heat. Let sit for about a minute, taste and add salt and pepper to your preference, and serve.
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